Reviewer:

I made these exactly as written and they were both beautiful and delicious. I grew up eating coconut macaroons from a can at Passover time, and these are better and so easy. I used a melon baller to make pretty little mounds. Yummmm!

Reviewer:

These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside.

Reviewer:

My daughters and I tried this wonderful recipe! However we substituted the milk and egg whites for snack packs vanilla pudding, It was delicious! We modified it just a tiny bit and it was a hit! Thank you for a sweet treat out of this world.
Mrs Stafford of Orlando,Fl.

Reviewer:

SUPER yummy. I had to add an extra egg white to make it stick together enough to bake, and I left them in the oven till they were lightly browned, bc I love them chewy. I will definitely make them again.